Shallot Confit
Shallot confit with fresh herbs is a versatile condiment with a savory and subtly sweet flavor that can be used in a variety of dishes.
Ingredients
- 1 ½ pounds shallots
- 1 ¼ cup extra virgin olive oil
- 5 fresh thyme sprigs or more to taste
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 300°F/150℃.
- Peel the shallots and slice them in half lengthwise. If your shallots are really small you can leave them whole.
- Add the peeled and halved shallots to the bottom of a 9x13 baking dish or Dutch oven pot along with the extra virgin olive oil. Season with kosher salt and freshly cracked black pepper. Toss to combine, then spread them back out into a somewhat even layer and nestle in a few thyme sprigs.
- Bake uncovered for 1 hour 20 minutes until the shallots are soft and tender.
- Allow the shallot confit to cool to room temperature. Discard herb sprigs and then transfer it to an airtight container or jar. Pour over the olive oil from the pan. Make sure to submerge the shallots in the cooking oil completely. Top with a tightly sealed lid.
- Store in the fridge for 1 month or the freezer for up to 3 months.